cooking instructions
ARROZ GUISADO CON COCO & GANDULES FRESCOS (reheat)
Keep Refrigerated
1. Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2. Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil
3. Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through
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ARROZ TROPICAL (reheat)
Keep Refrigerated
1. Combine the rice, along with a small splash of water, in an oven-safe baking dish.
2. Use a fork to break up any large clumps of rice, then top with a tight-fitting lid or cover with aluminum foil.
3. Bake at 350°F for about 6 to 10 minutes, or until the rice is heated through
BOLITAS DE QUESO CON SALSA DE GUAYABA (FRY)
Heat the oil to 350 F in a deep fryer or fill a heavy bottomed pot with approximately 2 inches of oil.
Fry them, in batches of 4-5, in the hot oil until golden brown, approximately 2 to 3 minutes.
Remove the cheese balls from the oil and allow them to drain on paper towels before serving.
BUDIN DE CANELA, PINA FRESCA & COCO (Upside down bread pudding with fresh local pineapple, cinnamon and coconut)
Refrigerate until consumption
You're done!
Serve and enjoy
CHEESECAKE DE TURRON
Refrigerate until consumption
You're done!
Serve and enjoy
COOKIE DOUGH (applies to all types) (bake)
Keep frozen. No need to defrost
Preheat oven set to BAKE 350° F
Place frozen dough on cookie sheet, allow sufficient space between cookies, 2 to 3 inches
Bake for 15 to 20 minutes
EMPANADITAS/PUERTORICAN TURNOVERS (bake)
Keep frozen until consumption. Do not defrost
1. Preheat oven set to BAKE 350 degrees F.
2. In a baking pan spray with cooking oil lightly or use parchment paper
3. Spread empanadillas allowing sufficient space between empanadillas
4. Bake for 10 to 15 minutes (turnover every 5 minutes) until golden brown on top
FRESH VEGETABLES ROASTED WITH HERBS & AVOCADO OIL (reheat)
1. Preheat oven set to BAKE to 350 degrees F
2. Spread the vegetables out on a baking pan. No need to add oil to pan. TIP for best results spread evenly
3. Bake for 6 or 8 minutes
GUINEITOS EN ESCABECHE (green bananas in typical Puerto Rican marinade)
1. Whew! You're done
2. Serve and enjoy
HOLIDAY SALAD KIT
In a separate bowl, add salad dressing to the arugula and toss
Plate the salad in a wreath like shape
Place the cherry tomatoes carefully around the “wreath”
Sprinkle the “turrón” (Spanish hard nougat) around the top of the “wreath”
Sprinkle the cheese (queso fresco) around the top of the “wreath”
Using the red bell pepper, form a ribbon
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JAMON GLASEADO/GLAZED HAM
You're done!​
Serve some pineapple compote and enjoy
LASAGNA (bake)
Freeze if you won’t consume within 48 hours
1. Preheat oven set to BAKE to 350° F.
2. Bake for 15-20 mins uncovered
3. Change temperature to Broil
4. Cook until golden on top
MEATBALLS (reheat)
Keep Refrigerated. May be frozen for later use
Preheat oven set to BAKE to 400° F
Place meatballs uncovered in oven
Heat for 5 to 7 minutes
MORNING GLORY MUFFINS
DO NOT REFRIGERATE
You're done!
Serve and enjoy
PECHUGA DE POLLO RELLENA DE PASTEL CON LONGANIZA – IF UNCOOKED (cook)
Pre-heat oven set to BAKE at 425º
Bake in its foil paper “casing” for 45-1:00 hr
Use thermometer – it is done when the breast’s internal temperature reaches 165 °
Let the breast rest for :20 mins before slicing
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If reheating - Set oven to BAKE to 350° F and place in oven for 10-15 mins
PERNIL - COOKED
You're done!
Serve and enjoy
If reheating - Set oven to BAKE to 350° F and place in oven for 10-15 mins
PERNIL - UNCOOKED (cook)
1. Preheat oven set to BAKE to 400° F.
2. Roast covered 2 hrs
3. Remove cover cook for 2 hrs until the internal temperature of the breast reaches 165° F
4. Take out from the oven and allow to rest for :30 mins before carving to allow the juices to be reabsorbed by the fibers of the meat
SPINACH (ORGANIC) SQUARES (reheat)
Keep Refrigerated
Preheat the oven set to BAKE to 350° F
Bake 3-5 mins uncovered
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VEGETARIAN MUSHROOM WELLINGTON (COOK)
Pre-heat oven set to BAKE at 425°F
Place in the center of the oven and bake for 10 mins
Reduce temperature to 375 and bake until golden brown
Leave to rest for 10 minutes.
Warm the sauce through.
Serve slices of the Wellington with the sauce
KITS
FRENCH TOAST
Keep batter, fruits and butter refrigerated. Do not refrigerate bread
Pre – heat oven at 325°
Take out rosé wine/bacon/strawberry butter from fridge so that it loses a bit of the coolness
Slice bread about 1 inch thick
Mix the batter thoroughly
Pour batter in a wide enough bowl so that the bread fits
Immerse bread in batter on both sides, enough so that it soaks batter but not so much that bread might break
In a medium heated pan, add a little oil
Place bread in the pan for 3 mins on each side until golden brown
Place in oven for 8-10 mins
Add compound rosé wine/bacon/strawberry butter
Rise fresh fruits and place on top or side
Repeat – for next batch of French Toast
If necessary – wipe remanent of oil and reapply between batches
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TUNA TARTAR WITH TAQUITOS DE MALANGA (toss & mix)
Keep refrigerated and serve within 24 hours
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Transfer tuna to a small bowl
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Set aside the spicy mayo and cilantro for later use
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Add sesame oil (1), shallots (2), sesame seeds (3) and lastly, the salt (4)
TIP salt is last ingredient because it will begin the "curing" process
TIP mix carefully so as not to "break" the tuna
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4. Scoop with a small spoon into a malanga taquito
TIP use1oz of the tuna mixture onto each taquito
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5. Use scissors to snip a corner of the bag off the small bag containing the spicy mayo (5).
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TIP The size of the cut that you make will determine the amount of spicy mayo that dispenses as you squeeze your bag. The bigger you make the hole when you cut the bag, the more mayo that will come out.
6. Lift your bag up with the opening pointing upwards so that the spicy mayo doesn't spill out.
7. Hold the bag over your taquito and squeeze the bag slowly to spread a line over tuna.
8. Sprinkle cilantro leaf (6)​
